Makale detayı · 2022
Phytochemical content, and antioxidant activity, and volatile compounds associated with the aromatic property, of the vinegar produced from rosehip fruit (Rosa canina L.)
- Yıl
- 2022
- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- YÖKSİS dergi adı LWT
- Katalog eşleşmesi (ISSN) LWT
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
OpenAlex · İngilizce
This study was aimed to be produced rosehip vinegar production from rosehip fruit, which has a limited usage, for the first time, and to monitor in detail the changes in bioactive compounds and volatile compounds, which affected on aroma property of it, during the rosehip vinegar production. Thus, it was aimed to contribute to the modernization of fermented foods and to produce rosehip vinegar as a healthy, aromatic and alternative product. The results showed that the rosehip vinegar had high TPC, TFC contents, and antioxidant activity. And catechin, ellagic-acid, quercetin, taxifolin, 4-hydroxy-benzoic-acid, and salicylic-acid were the important phenolic compounds in the rosehip wine and vinegar. Besides, vitamin-C content increased during the fermentation, and the highest value of vitamin-C was obtained in the rosehip vinegar. And, in the vinegar, it was displayed a total of 27 volatile compounds, the major compounds were acetic-acid, acetoin, pentanoic-acid, propionic-acid, octanoic-acid, followed by vitispirane, phenethyl-alcohol, isobutyric-acid, and 1-p-menthen-9-al. As a result, it has been thought that the rosehip fruit an adequate substrate for the production of rosehip vinegar which is a healthy and aromatic vinegar. Also, rosehip vinegar, obtained from rosehip fruit, which has a limited usage was contributed to the modernization of fermented foods.
Konular
Atıflar
OpenAlex cited_by_count. WoS veya Scopus atıf sayısı değildir; o kaynaklar için ayrı kolon yoktur.
80 atıf
OpenAlex cited_by_count (önbellek / veritabanı)
Yerel katalogda bu makaleye atıf yapan 19 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).
- Extraction of Anthocyanins from Borage (Echium amoenum) Flowers Using Choline Chloride and a Glycerol-Based, Deep Eutectic Solvent: Optimization, Antioxidant Activity, and In Vitro Bioavailability 2022
- Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice 2021
- Bioactive compounds and volatile aroma compounds in rose (Rosa damascena Mill.) vinegar during the aging period 2022
- Bioactive compounds and volatile aroma compounds in rose (Rosa damascena Mill.) vinegar during the aging period 2022
- Appraisal of phenolic compounds, antioxidant activity and in vitro gastrointestinal digestion of borage (Echium amoenum) flowers using natural deep eutectic solvent (NADES) 2024
- Appraisal of phenolic compounds, antioxidant activity and in vitro gastrointestinal digestion of borage (Echium amoenum) flowers using natural deep eutectic solvent (NADES) 2022
- Determination of Changes in Volatile Aroma Components, Antioxidant Activity and Bioactive Compounds in the Production Process of Jujube (Ziziphus jujuba Mill.) Vinegar Produced by Traditional Methods 2022
- Effects of rosehip sauce on chemical, oxidative and sensorial quality of marinated anchovy (Engraulis Encrasicolus Linnaeus, 1758) 2023
- Recent Studies on Berry Bioactives and Their Health-Promoting Roles 2022
- Formulation of Functional Drink with Milk Fortification: Effects on the Bioaccessibility and Intestinal Absorption of Phenolics 2022